No Wheat No Dairy

An adventure into the Gluten and Dairy free world

Tuna Noodle Casserole

This post may contain affiliate links. Please see our privacy policy for details.

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.

And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.

If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.

TOOLS FOR THIS RECIPE

Dutch oven

WHAT IS HALF AND HALF?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

WHAT IS PANKO? 

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.

Print

Tuna Noodle Casserole

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 day day 5 minutes minutes
Servings 6 servings

Ingredients

10 ounces wide egg noodles about 4 1/2 cups3 tablespoons unsalted butter3 cloves garlic minced2 large shallots diced2 tablespoons all-purpose flour3 ½ cups half and half2 teaspoons Dijon mustard8 ounces shredded sharp white cheddar cheese about 2 cups3 (5-ounce) cans tuna in water drained1 cup frozen green peas rinsedKosher salt and freshly ground black pepper to taste2 tablespoons chopped fresh chives

For the panko mixture

⅓ cup Panko*⅓ cup freshly grated Parmesan1 tablespoon lemon zest1 tablespoon olive oil

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F.
Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
Serve immediately, garnished with chives, if desired.

for the panko mixture

In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

The post Tuna Noodle Casserole appeared first on Damn Delicious.